Fennel-orange Salad with Pork

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Fennel-orange Salad with Pork
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Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
348
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie348 cal.(17 %)
Protein17.73 g(18 %)
Fat23.39 g(20 %)
Carbohydrates19.6 g(13 %)
Sugar added0 g(0 %)
Roughage3.39 g(11 %)
Vitamin A71.69 mg(8,961 %)
Vitamin D0.12 μg(1 %)
Vitamin E1.02 mg(9 %)
Vitamin B₁0.66 mg(66 %)
Vitamin B₂0.29 mg(26 %)
Niacin8.15 mg(68 %)
Vitamin B₆0.53 mg(38 %)
Folate36.34 μg(12 %)
Pantothenic acid0.93 mg(16 %)
Biotin2.53 μg(6 %)
Vitamin B₁₂0.36 μg(12 %)
Vitamin C42.35 mg(45 %)
Potassium627.57 mg(16 %)
Calcium62.41 mg(6 %)
Magnesium34.82 mg(12 %)
Iron1.23 mg(8 %)
Zinc1.68 mg(21 %)
Saturated fatty acids3.62 g
Cholesterol45.62 mg

Ingredients

for
4
For the salad
250 grams Pork tenderloin
2 organic Oranges
1 Fennel bulb
1 Tbsp vegetable oil
salt
peppers
For the dressing
2 Tbsps Orange marmalade
2 Tbsps Raspberry vinegar
5 Tbsps olive oil
salt
cayenne pepper
How healthy are the main ingredients?
olive oilOrangeFennel bulbsaltcayenne pepper

Preparation steps

1.

For the salad, rinse fennel, trim, cut of green tops and set greens aside. Halve fennel bulb and cut into thin strips. Rinse meat, pat dry, season with salt and pepper and sear on all sides in a pan in oil for 3 minutes.

2.

Reduce heat and cook for 6 minutes over low heat. Remove from pan and wrap in aluminum foil.

3.

Peel orange, removing all of the white pith. Cut out segments between separating membranes, collecting the juice. Add collected juice to pan drippings.

4.

For the dressing, strain marmalade through a sieve and mix with vinegar and salt and cayenne pepper to taste. Whisk in olive oil and mix dressing with the warm pan drippings.

5.

Cut the meat into slices and arrange with fennel and orange segments on plates. Drizzle with dressing and sprinkle with chopped fennel leaves before serving.

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